Sun-Dried Tomato, Garlic, & Jalapeno Pasta
Yield
4 servingsPrep
15 minCook
30 minReady
45 minLow Cholesterol, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
garlic
minced |
|
| ¼ | cup |
shallots
minced |
*
|
| 2 | tablespoons |
olive oil
|
|
| 1 | tablespoon |
butter, unsalted
|
|
| ⅓ | cup |
sundried tomatoes
oil-packed, finely chopped |
|
| 2 | tablespoons |
jalapeño pepper
finely chopped |
|
| ½ | pound |
lasagna noodles
broken into bite sized pieces, or wide egg noodles |
|
| 2 | tablespoons |
parsley leaves
fresh, minced, 1 x freshly grated parmesan (optional) |
|
| 1 | x |
Parmesan cheese
freshly grated |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
garlic
minced |
|
| 59 | ml |
shallots
minced |
*
|
| 3E+1 | ml |
olive oil
|
|
| 15 | ml |
butter, unsalted
|
|
| 79 | ml |
sundried tomatoes
oil-packed, finely chopped |
|
| 3E+1 | ml |
jalapeño pepper
finely chopped |
|
| 226.8 | g |
lasagna noodles
broken into bite sized pieces, or wide egg noodles |
|
| 3E+1 | ml |
parsley leaves
fresh, minced, 1 x freshly grated parmesan (optional) |
|
| 1 | x |
Parmesan cheese
freshly grated |
*
|
Directions
In a heavy skillet cook the garlic and the shallot in the oil and the butter over moderately low heat, stirring, for 5 minutes, add the tomatoes, the jalape?os, a nd salt to taste, and cook the mixture, stirring occasionally, for 20 minutes.
To a kettle of boiling salted water add the lasagna gradually, stirring, and boil it, stirring, until it is tender.
Drain the pasta in a colander and rinse it briefly under hot water.
Add the pasta and the parsley to the skillet and toss the mixture well.
Serve the pasta with the Parmesan.
